Creamy Rhubarb Cheesecake Dessert |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This is another way I like to use the rhubarb when it's in season. The rhubarb gives it a tangy flavor. Feel free to add some strawberries to the rhubarb if you would like. Prep time does not include chilling time. Ingredients:
1/2 cup butter, cold |
1 1/2 cups all-purpose flour |
1/2 cup pecans, chopped |
4 cups sliced rhubarb |
1/2 cup sugar |
2 tablespoons all-purpose flour |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
3 eggs |
1 1/2 cups sour cream |
3 tablespoons sugar |
1 teaspoon vanilla extract |
additional pecans, chopped (optional) |
Directions:
1. In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
2. Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
3. Bake at 350 degrees for 15 minutes.
4. Combine the rhubarb, sugar and flour; spoon over the crust.
5. Bake for 15 minutes.
6. Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Pour over hot rhubarb layer.
9. Bake for 30 minutes.
10. Combine sour cream, sugar and vanilla; spread over hot cheesecake.
11. Cool on wire rack for 1 hour.
12. Refrigerate overnight.
13. Sprinkle with additional pecans if desired.
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